03 Sep Reshmi paneer recipe | Reshmi paneer masala restaurant style

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Last Updated on September 3, 2024 by blessmyfoodbypayal

Reshmi paneer recipe | Reshmi paneer masala restaurant style with step wise pictorial and video method.

Reshmi is a Hindi word which means smooth and soft and this is such a recipe very true to it’s name.

The gravy of this recipe is of such a velvety texture that it will just melt in your mouth.

Made by using least spices, this is one of the most rich paneer recipe in addition to Paneer Nazakat recipe, Shahi Paneer Korma, Paneer Kali Mirch recipe restaurant style, Paneer Afgani recipe & Paneer Lababdar.

As most of the paneer recipes are similar in one way or the others, like mostly ask for onion, tomatoes, cashew paste, spices and cream but this recipe is still different in many ways.

It has bell pepper and that too cut in Juliennes. Likewise tomato and onion was also cut similarly.

These were left partly cooked for a crunchy bite in the extra creamy recipe.

Most panner recipes do use spices like green cardamoms, black cardamom, star anise, mace, nutmeg, cinnamon and cloves but this recipe has none of this and still it is highly rich in taste.

Actually this reshmi paneer is getting all it’s richness from gravy as it is basically a gravy based recipe.

The ingredients and making process of reshmi paneer is almost similar to paneer jalfrezi except the gravy.

Paneer jalfrezi is the dry version of Reshmi Paneer. Reshmi paneer gets all its richness and gravy from tomato paste, cashew paste, curd, cream and khoya.

Rest the spices are just red chilli powder, turmeric powder, coriander powder, salt and garam masala.

Also, some of the people make this reshmi paneer by frying the paneer pieces but we have added them without frying. As to us, non fried paneer gives this recipe more of the creaminess, making it reshmi in the real sense of the term.

So, in case you are looking for something different to eat or some prime guests are on the roll, go for this delicious and lip smacking recipe.

STEP WISE PICTORIAL RECIPE OF RESHMI PANEER RECIPE

MAKING OF TOMATO PASTE

Add tomatoes, garlic, ginger and green chilies in a blender jar.

Blend to a smooth paste. Keep aside.

MAKING OF CASHEWS PASTE

Soak cashews for 15 minutes.

Grind to a smooth paste. Keep aside.

SAUTEING OF VEGGIES

Take a wide pan and add cooking oil in it.

Add bell pepper and onion, both cut into Juliennes i.e. length wise.

NOTE : It is not necessary to have all three colours of bell pepper. You can only add the green one as it is very common and easily available.

Saute the bell pepper and onion for two three minutes on high heat.

Thereafter add tomato cut into Juliennes.

Saute for 2 minutes.

Remove the sauted veggies from the pan and keep it outside.

Add butter in the same pan.

Add cumin and let it splutter.

Then add tomato paste, red chilli powder, turmeric powder, salt and coriander powder.

Mix well.

Cook till tomato paste start leaving the sides of the pan and begins to release oil.

Add curd.

Keep whisking otherwise curd will curdle.

When curd begins to boil, stop whisking as it will not curdle now.

Once oil is seen separating from curd as well, add cashew paste. Cook for a minute.

Then add khoya, cream and sugar. Mix well.

Now add sauted veggies and paneer.

Give it a gentle mix without breaking paneer.

Lastly add garam masala and coriander leaves.

Mix and just simmer for a minute only.

Reshmi paneer is ready. Enjoy.

RESHMI PANEER RECIPE – RECIPE CARD

Reshmi paneer recipe | Reshmi paneer masala resturant style

blessmyfoodbypayal

Reshmi paneer recipe is a rich, creamy dish where soft paneer cubes are marinated in aromatic spices, then grilled to perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Course Main Course

Cuisine Indian

Servings 4

Ingredients

FOR MAKING TOMATO PASTE

4 medium tomatoes (roughly chopped)
4-5 garlic cloves
1 inch piece of ginger
2 green chilies

FOR MAKING CASHEW PASTE

12-15 Cashews
2-3 tbsp water

FOR VEGETABLE SAUTEING (all cut into Juliennes)

1/2 green bell pepper (see notes)
1/2 red bell pepper
1/2 yellow bell pepper
1 medium onion
1 medium tomato
1 tbsp cooking oil

FOR COOKING RESHMI PANEER

250 gram paneer (cut into long sticks)
2 tbsp butter
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Red chilli powder to taste
1 tbsp coriander powder
1 tsp garam masala
1/2 tsp sugar
Salt to taste
1 tbsp Khoya/mava (optional)
1 cup curd
1/4 cup fresh cream
2 tbsp coriander leaves

Instructions

MAKING OF TOMATO PASTE

Add tomatoes, garlic, ginger and green chilies in a blender jar.
Blend to a smooth paste. Keep aside.

MAKING OF CASHEWS PASTE

Soak cashews for 15 minutes.
Grind to a smooth paste. Keep aside.

SAUTEING OF VEGGIES

Take a wide pan and add cooking oil in it.
Add bell pepper and onion, both cut into Juliennes i.e. length wise.
NOTE : It is not necessary to have all three colours of bell pepper. You can only add the green one as it is very common and easily available.
Saute the bell pepper and onion for two three minutes on high heat.
Thereafter add tomato cut into Juliennes.
Saute for 2 minutes.
Remove the sauted veggies from the pan and keep it outside.
Add butter in the same pan.
Add cumin and let it splutter.
Then add tomato paste, red chilli powder, turmeric powder, salt and coriander powder.
Mix well.
Cook till tomato paste start leaving the sides of the pan and begins to release oil.
Add curd.
Keep whisking otherwise curd will curdle.
When curd begins to boil, stop whisking as it will not curdle now.
Once oil is seen separating from curd as well, add cashew paste. Cook for a minute.
Then add khoya, cream and sugar. Mix well.
Now add sauted veggies and paneer.
Give it a gentle mix without breaking paneer.
Lastly add garam masala and coriander leaves.
Mix and just simmer for a minute only.
Reshami paneer is ready. Enjoy.